- For wontons:1 packet wonton wrappers1/2 cabbage1 onion500g mushrooms1/2 cup oyster sauce1 tablespoon sesame oilFor sauce:1/2 cup soy sauce1 tablespoon schezwan pepper 2 tablespoon rice vinegar1/2 cup spring onion1/4 coriander 2 tablespoon minced garlicOther:1 packet Hakubaku Noodles3-4 bunches of buk choy1-2 stock cubes
- Chop up cabbage, onion, mushroom. Cook down for 20 minutes in fry pan until soft. Add oyster sauce and sesame oil whilst cooking. Season with salt and pepper.When mixture is cooled. Use filling to place inside wonton wrappers. Use method of folding into a triangle and then bringing together and pinching left and right sides.Bring large pot of water with stock cubes to boil. Then add wontons cooking a few at a time. They are cooked when the go translucent and float.Bring another pot of water to boil. Cook Hakubaku Noodles as per instructions.Blanch in chopped buk choy just before noodles are done. Drain wontons, noodles and buk choy.Mix together sauce ingredients.Serve in bowl with sauce pour over everything.Yum!
Brands and product used
- Hakubaku - Organic Udon Noodles